I use a charcoal grill with lump charcoal. I've had great luck with various meats and veggies, but I'd like to grill some potatoes and have them finish when the meat does. I usually foil wrap the potatoes and toss them in the grill over indirect heat, but it takes quite awhile for them to finish. If I wait 10-15 minutes until the potatoes are done, there's not enough heat left in the coals to properly grill the meat. The only thing I can think to do is to fire up the chimney starter a second time and throw in a second round of coals.
Does anyone have a better way to accomplish this?
Best Answer
Nuke or boil the spuds first to get them 75% to 90% done before they hit the grill
I wouldn't use foil either, they grill much nicer bare skinned. Root vegetables suck up the smoke and get tasty dark patches from the grill, just keep and eye on them, and turn as needed